Quick and easy caramel crème brulee recipe
Quick and easy caramel crème brulee recipe (screenshot / VARGASAVOUR RECIPES)
Crème brûlée is a delicate creamy dessert with a crispy crust and caramel topping is usually made in ceramic or porcelain molds. It is quite simple to make - a milk custard is mixed with other ingredients and baked until golden brown, according to the YouTube channel VARGASAVOUR RECIPES.
Here's what you'll need to make crème brûlée:
- Sugar - 245g
- Water - 40ml
- Lemon juice - 1 tbsp
- Eggs - 5
- Milk - 320ml
- Flour - 30g
- Ceramic or glass ramekins - 5
- Large metal or glass baking dish
Directions:
Start by making the caramel. In a saucepan, pour 150g of sugar, add water and lemon juice. Place over low heat and bring to a boil, gently swirling the pan to prevent burning.
The caramel should be golden in color (screenshot / VARGASAVOUR RECIPES)
Once the caramel turns golden brown, pour it into the baking molds.
Pour caramel for crème brûlée into molds (screenshot / VARGASAVOUR RECIPES)
The next step is making the custard. For this, in a bowl with 1 egg yolk separated from the egg white, beat 3 more eggs, not separating the whites and yolks. Do not discard the remaining egg white, you'll need it later.
Add 60g of sugar and beat the mixture until it forms soft peaks.
Eggs beaten with sugar (screenshot / VARGASAVOUR RECIPES)
Pour milk into the beaten eggs with sugar, gently and thoroughly mix, and strain the liquid through a fine sieve.
Strain the future cream through a sieve (screenshot / VARGASAVOUR RECIPES)
After that, carefully remove the foam and pour the custard mixture over the caramel in the molds.
Pour the future creme brulee on top of the caramel (screenshot / VARGASAVOUR RECIPES)
In the bowl with the remaining egg white, beat 1 egg and add 35g of sugar. Beat thoroughly with a mixer until stiff peaks form.
Beat thoroughly with a mixer until stiff peaks form (screenshot / VARGASAVOUR RECIPES)
Sift flour into the beaten egg whites through a sieve and very gently fold the mixture with a silicone spatula to preserve the airy texture. Then distribute it over the caramel and custard in the dishes.
Distribute the foam into the molds with caramel and cream (screenshot / VARGASAVOUR RECIPES)
Place the molds with the nearly finished crème brûlée in a large, preferably glass, baking dish, and pour hot water into it (the water level should be about 2 cm high).
Pour hot water into the baking dish with molds (screenshot / VARGASAVOUR RECIPES)
Place the dish with the desserts in a preheated oven at 160 degrees Celsius for 28 minutes. Allow the crème brûlée to cool and then refrigerate for 2 hours. Enjoy your soft dessert with a nice crispy crust!
